EGGPLANT SPINACH LASAGNA

The abundant spinach content in this recipe provides antioxidants like vitamins A and C, essential for promoting healthy skin & reducing inflammation while the heavy dose of fresh pressed garlic adds antimicrobial & anti-inflammatory properties that help address acne-prone skin. The nutritional yeast used is a great source of niacin which has been shown to help battle chronic acne & other common skin problems. 

Note: this is a single serving lasagna for one, not an entire casserole dish. 

INGREDIENTS

EGGPLANT LAYER:

• 1 large eggplant, thinly sliced

• Sea salt

• 2 tbsp olive oil

• 2 tbsp nutritional yeast

SPINACH RICOTTA LAYER:

• 2 cups frozen spinach

• 1/2 cup plant-based ricotta*

• 1/2 tsp salt

• 1 tsp nutritional yeast

• 2 cloves garlic, pressed

RED SAUCE LAYER:

• 3/4 cup marinara sauce

*Homemade plant-based ricotta is always better, but if I’m in a pinch I like to use Kite Hill’s Ricotta.

DIRECTIONS

Preheat your oven to 435°F.

Prepare Eggplant:

Thinly slice the eggplant, arrange the slices on a cutting board and sprinkle one side with sea salt. Let them sit for 15 minutes to draw out moisture. Blot the eggplant slices with a paper towel to remove the moisture then flip the slices, sprinkle the other side with more salt, let sit for 15 minutes, then blot again.

Coat Eggplant:

Drizzle the dried eggplant slices with 2 tbsp of olive oil, rub them to coat then sprinkle them with 2 tbsp of nutritional yeast, ensuring they are evenly covered. Arrange the coated eggplant slices on a baking sheet and bake in the preheated oven for 15 minutes or until the eggplant is tender and slightly golden.

Prepare Spinach Ricotta Mixture:

Defrost the frozen spinach by running it under water in a colander then squeeze out all of the moisture. Using a garlic press, crush 2 cloves of garlic and combine with the defrosted spinach, plant-based ricotta, salt, and nutritional yeast. Mix well.

Assemble the Lasagna:

Decrease the oven temperature to 400°F.

In a small single-serving casserole dish (5x7) , spread a thin layer of red sauce on the bottom. Place a layer of the cooked eggplant slices on top of the sauce, then spread a layer of the spinach ricotta mixture over the eggplant and add another layer of red sauce.

Repeat these layers until you've used up the spinach ricotta mixture (usually about 4 layers). The final layer should be topped with red sauce.

Bake the Lasagna:

Cover the casserole dish with aluminum foil and place the lasagna in the preheated oven to bake for 15-20 minutes, allowing the flavors to meld and the lasagna to heat through.

Serve:

Once heated through, remove from the oven and let the lasagna sit for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy!

This recipe offers a nutritious and flavorful plant-based twist on traditional lasagna and is a constant go-to dinner for me. I love being able to enjoy my favorite italian classics in a way that doesn't aggravate my skin, and even better, actually helps it.